-
1
Place the dried fruit and raisins in a heatproof bowl and cover with boiling water.
-
2
Allow to stand for 30 minutes, or until the fruit has plumped.
-
3
Drain off all the soaking liquid, reserving 1 cup.
-
4
Place the fruit and the reserved soaking liquid in a large saucepan.
-
5
Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil.
-
6
Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft.
-
7
Remove from the heat and drain well, discarding the spices.
-
8
Meanwhile, preheat the oven to 450 degrees F.
-
9
Lightly butter a baking sheet.
-
10
Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit.
-
11
Brush the tops with the melted butter.
-
12
Roast for 10 minutes, or until the fruit is just beginning to color.
-
13
Serve in individual bowls, drizzled with caramel sauce.
-
14
Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil.
-
15
Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
-
16
Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer.
-
17
Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick.
-
18
Whisk in the butter and serve hot.
